spring salad for a spring day

the east coast has been experiencing some beautiful weather for the last several months. for some reason, we’ve been missed by every major system that has hit every other part of the country. i’m thrilled. today, for instance, it is almost 90 degrees. in april. fritz went to the doctor this morning in shorts and a tee shirt. i (stubbornly) packed a jacket for him because i refused to believe he wouldn’t “catch a chill” in april. needless to say he was all gross and sweaty in the car seat by the time we completed the 25 minute drive.

his 18 month checkup went great, he is 34″ tall (!?) and 27 pounds, 8 ounces. he’s 75th percentile across the board. he had his shots and had all his bits checked, and we are now clear until the two year mark. yay!

this salad is perfect for a spring day. it’s light and fresh and i served it alongside some shrimp i’d quickly sauteed in padma lakshmi’s delicious chili honey butter (mix cayenne, honey, and butter. proceed to schmear on everything). my salad used some leftover roasted potatoes (i’ll tell ya how) but you could sub with steamed or boiled if you’d prefer something easier.

simple spring salad

fresh spring salad

  • one bag “steam in the bag” green beans (not in sauce)
  • 1/2 pound baby white potatoes (cooked)
  • one bag pre-washed butter lettuce
  • 2 ounces romano cheese, grated
  • the juice of two lemons
  • 1/2 cup olive oil
  • one garlic clove, crushed and chopped very fine
  • one teaspoon dijon mustard
  • salt and pepper

to make the dressing add the mustard, garlic, lemon juice, and some salt and pepper to taste to a bowl and whisk together. slowly add the olive oil while whisking, to incorporate and emulsify. once it’s fully blended, set it aside. you can compulsively stir it while you do everything else (like i do) or just leave it be.

i’m sure you sensed a theme in the ingredient list and that is simplicity. i used bagged butter lettuce (cause i’m lazy) and frozen green beans (also, pure laziness). you could certainly buy a head of lettuce and fresh beans and lovingly rinse, dry, chop, steam them…but i’m not gonna. and you can’t make me.

for the potatoes i used some that i had leftover from a dinner earlier in the week. for those i just quartered them and then tossed them with some olive oil, salt, pepper, and thinly sliced garlic then popped them onto a baking sheet for about 30 minutes at 375. easy peasy. when i used them for the salad they were cold, but warm would be ok too.

toss the lettuce, potatoes, and green beans into a bowl. drizzle on the dressing and toss well (don’t use all the dressing at first, you may not even need it all and it will keep in the fridge for a few days). once it’s all combined shave on some romano cheese and then serve. mine was a side dish, but this could be a main dish if you put some sliced chicken (or fish or tofu) on top. enjoy!

also, here is what we’ve been up to lately (according to instagram):

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until next time…

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